Quark pizza

Ingredients for 4 servings:

• 125 ml water, lukewarm
• 20 g yeast, fresh
• ½ tsp sugar
• 250 g flour
• ½ tsp salt
• 50 ml olive oil
• 250 g low-fat curd cheese
• 50 ml olive oil
• 1 tsp oregano, shredded
• 2 eggs
• salt and pepper
• 1 pinch of nutmeg
• 1 pinch(s) of cayenne pepper
• 2 tomatoes
• 100 g salami, air-dried
• 250 g sheep’s cheese, grated
• Herb sprigs, for garnishing
• Flour for the work surface
• Grease for the tray
• Flour for the baking sheet

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

makes 1 baking tray

Mix the water, yeast, and sugar in a bowl, cover, and let rise for 10 minutes. Add the sifted flour, salt, and oil to the pre-dough and knead until smooth. Cover and let rise until doubled in size. Roll out the dough on a floured surface the size of a baking sheet and place it on the greased and lightly floured baking sheet. Pull the edges up slightly. Let rise for another 10-15 minutes. Mix the low-fat quark with the oil, oregano, and eggs until smooth. Season generously with salt, pepper, nutmeg, and cayenne pepper and spread evenly over the dough. Wash the tomatoes, remove the stems, slice the tomatoes, and arrange them on the quark pizza with the thinly sliced ​​salami. Sprinkle with grated feta cheese and bake the pizza on the lowest rack in an oven preheated to 220-230°C for 20-25 minutes.